Semiya Sharkara Payasam (Vermicelli With Jaggery and Coconut Milk)

Ingredients

• Vermicelli or semiya - 100 g
• Jaggery (sharkara) - 150 g
• Ghee - 3 tbsp
• Cashew nuts - 8 whole
• Raisins - 10 whole
• Coconut milk (second extraction) - 1 cup
• Coconut milk (first extraction, thick) - 1/4 cup
• Cardamom powder - 1 tsp
• Water - 1 cup
• Water - 1 1/2 cup

Instructions

1. 1Make the jaggery syrup by bringing 1 cup of water to a boil, adding the grated jaggery, and stirring until it melts; once melted, strain the syrup through a sieve to remove any impurities.
2. 2Heat a little ghee in a small pan and fry the raisins and cashew nuts until they turn golden and fragrant, then transfer them to a bowl and set aside.
3. 3Heat 1/2 tsp ghee in a pan and roast the vermicelli until it is light brown and aromatic; meanwhile, boil 1 1/2 cup of water in another pan.
4. 4When the vermicelli is nicely roasted, pour the boiled water into the pan and cook on medium flame for 5 minutes so the strands become tender.
5. 5Stir in the strained jaggery syrup and mix well, then add 1 tsp ghee and combine to enrich the flavor.
6. 6Pour in 1 cup of second-extracted coconut milk and let the mixture come to a boil so the flavors meld.
7. 7Finally add 1/4 cup of first-extracted (thick) coconut milk and fold it in gently; do not let the payasam boil after adding the thick coconut milk so it stays creamy.
8. 8Stir in the fried raisins, cashew nuts, and 1 tsp cardamom powder to finish and distribute the flavors evenly.
9. 9Serve warm.